| Ingredients |
1/4 cup butter or margarine, softened and divided;
1/2 cup honey, divided;
1/4 cup chopped toasted nuts, optional;
2 tsp. ground cinnamon;
1 (1 lb.) loaf frozen bread dough, thawed as package directs;
2/3 cup raisins.
Makes 6 servings (12 buns).
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| Direction
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Grease 12 muffins cups with 1 Tbsp. butter.
To make honey-nut topping, mix together 1 Tbsp. butter, 1/4 cup honey and chopped nuts, if desired. Place 1 teaspoon of mixture in each muffin cup.
To make honey-cinnamon filling, mix together remaining 2 Tbsp. butter, remaining 1/4 cup honey and cinnamon.
On floured work surface, roll bread dough to form a rectangle 8 x 18 inches. Spread honey-cinnamon filling evenly over dough. Sprinkle evenly with raisins. Starting with the long side, roll dough into a log. Cut log into 12 pieces approximately 1-1/2 inches wide. Place each piece of dough into a prepared muffin cup, with cut side up. Set muffin pan in a warm place and allow dough to rise for 30 minutes. Place muffin pan on a foil-lined baking sheet to catch drips. Bake at 375 †F 20 minutes until buns are golden brown. Remove from oven and cool in pan 5 minutes. Invert muffin pan to remove buns. |
| Nutrition
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(using butter and including nuts):
Calories: 444 Fat Total: 13.6 g
Protein: 8.12 g Cholesterol: 20.7 mg
Carbohydrates: 76.3 g Sodium: 436 mg
Dietary Fiber: 3.65 g Calories from fat: 27%.
*Courtesy of the National Honey Board* |
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